Rhubarb and Apple Jam
Description
Homemade preserves keep for a long time. What kind of preserves we make in summer determines how we spend the winter, so I really love experimenting in the kitchen and making unusual canned goods. Today I want to share with you one of these original recipes and tell you about it. Store in a cool, dark place.
Instructions
- 1
Step 1
Peel the rhubarb of its thin skin, wash, and cut into pieces.
- 2
Step 2
Remove the zest from the orange and add it to the rhubarb.
- 3
Step 3
Then squeeze the juice from the orange.
- 4
Step 4
Peel and finely chop a small piece of ginger (about 3 cm), then add it to the other ingredients.
- 5
Step 5
Next, peel the apples, remove the cores, and cut them into small pieces. Place them in a saucepan. Apples, by the way, give the jam not only great flavor but also thickness.
- 6
Step 6
So, all the necessary ingredients (except sugar) are in the saucepan; pour in the orange juice and water, mix everything, cover with a lid, and set over low heat. Simmer for 20 minutes after it comes to a boil.
- 7
Step 7
After 20 minutes, add the sugar and cook for another 10 minutes, then turn up the heat and continue cooking for 10–12 minutes.
- 8
Step 8
Pour the hot jam into sterilized jars, wrap them in a blanket, and leave them to cool completely for 24 hours, then move them to a cool place.